Water water everywhere.....yet is it good for tea?

I just received a sample set of teas from Adagio today and I am really excited to try all of these fragrant loose leaf teas. I have only had a few cups of loose Earle Gray and silverneedle before today. I have one question before I put my tea pot to work:

Should I be using bottled water? (tap water is decent in the city, so I don't know if it matters)

I'd certainly start out with tap as the cheapest and easiest alternative. If you're not happy with those results you could then move to bottled or filtered. The problem with bottled is that they're all different, so the choice then becomes "Which bottled?"

The bad water is some kind of hard water that forms a dark scum when you make tea. You'd probably already know if you have that water. If you do have that problem locally, use bottled or a fancy filter (reverse osmosis then adding back some minerals?)

Key is change the filters when it says. The faucet mounted ones are nice because you can use a 3-stage filter that adds trace minerals for taste, which is actually excellent.

I use the faucet-mounted model to fill an airt-tight glass pitcher which I keep in the fridge. Thus, the water has less contact with plastic. Also, the faucet-mounted version lasts 100 gallons, so you shouldn't have to replace it very often.

I use filtered tap too...nothing special, just a Brita or Pur. When I have to use commercially reverse osmosised stuff, I add a touch of salt. Marshal was right...RO is too filtered. Home RO systems seem to be okay, though...either that or my friend needs to change her filters!